Tangy Mustard Salad Dressing

This tangy mustard salad dressing is quick to make, full of bold, zippy flavor, and far fresher than anything you’ll find in a bottle. With just a handful of real ingredients and a few minutes of prep, it’s a simple way to bring serious flavor to your everyday greens.

Looking for more homemade dressings? Try my Thousand Island Dressing or Dill Dressing.

Introduction

I like to keep a few go-to dressings in rotation, and this tangy mustard salad dressing quickly earned its place on that list. There’s something about the way the sharpness of mustard pairs with punchy vinegar and just a touch of sweetness — it wakes up whatever it touches.

It’s an unexpected but excellent pairing for my buffalo chicken salad — which is usually served with blue cheese or ranch, but this dressing adds a bold twist that never disappoints. Whether you’re dressing greens, grilled veggies, or warm grain bowls, this versatile blend brings flavor in all the right ways.

Why This Recipe Works

  • Comes together quickly with just a bowl and whisk — or simply shake it up in a jar for easy cleanup.
  • Made with clean, recognizable ingredients you can feel good about — no preservatives or fillers here.
  • Doubles as more than just a dressing, making a flavorful marinade or a delicious dip for fresh bread — especially my rustic rosemary parmesan bread.
  • Delivers bold, vibrant flavor thanks to the punchy mix of mustard, vinegar, garlic, and dill.
  • Stores well in the fridge and actually tastes even better after a few hours of rest.

Ingredients For Tangy Salad Dressing

This recipe works with whatever you have on hand, but the better the ingredients, the better the dressing.

  • Stone ground mustard: The bold flavor and rustic texture of this variety of mustard gives this dressing its signature character.
  • White wine vinegar: Milder than red or apple cider vinegar, this vinegar delivers tangy acidity that sharpens the flavor of the dressing without overshadowing the mustard.
  • Honey: Softens the sharpness of the mustard and vinegar with just enough sweetness to round out the dressing.
  • Worcestershire sauce: Contributes a layered umami depth that gives this dressing the complexity of a classic steakhouse blend.

See recipe card below for full information on ingredients and quantities.

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Variations or Substitutions

  • Change the seasoning by swapping dill for cayenne, oregano, thyme, or basil. Use fresh herbs whenever possible.
  • Use a different mustard like Dijon or whole grain — just avoid overly tangy types like champagne mustard.
  • Substitute the vinegar depending on your taste — try red wine, balsamic, or apple cider vinegar.
  • Switch the citrus with lime or orange juice for a different twist.
  • Replace Worcestershire with soy sauce or liquid aminos for an Asian-inspired variation, similar in spirit to my spicy peanut salad dressing.

How To Make Tangy Mustard Salad Dressing

Making this dressing couldn’t be easier and can be done in one bowl, jar, or blender.

Step 1: Add all ingredients to a small bowl and whisk until smooth and emulsified.

Step 2: Let the dressing sit for 10–15 minutes before serving to allow the flavors to fully develop.

Recipe FAQs

Can I use this dressing as a marinade?

Yes! It makes an excellent marinade for chicken, fish, or roasted vegetables.

How long does tangy mustard salad dressing last in the fridge?

Up to 2 weeks if stored in an airtight container — just give it a good shake before using.

What if the oil solidifies?

That’s normal in the fridge. Let it sit at room temperature for 10 minutes and stir or shake well.

Is it okay to store tangy mustard dressing at room temperature?

With natural preservatives like vinegar and oil, it can sit out briefly — but refrigerating is best for longer storage.

Can I make this less tangy?

Sure. Reduce the vinegar slightly or add more olive oil to balance the acidity.

Serve

This dressing is more than just a salad topper. It’s fantastic as a vegetable dip (thickened with sour cream), a quick marinade for meat or seafood, and a dip for my easy no-knead bread recipe. I love using it to roast vegetables or even to liven up grain bowls.

If you’re in the habit of making a few sauces at the start of the week, this one deserves a place in your fridge. It’s the kind of dressing that gets better every time you use it.

top view of a garden salad topped with freshly made tangy mustard salad dressing.

Expert Tips

  • Use a mason jar for easy prep: Shake the ingredients together in the jar instead of whisking in a bowl.
  • Thin the consistency if needed: Add extra olive oil to reach your desired pourability.
  • Use it as a marinade: This dressing works well to marinate meats, seafood, or roasted vegetables.
  • Store in the fridge: Keep in an airtight container in the refrigerator for up to 2 weeks.
  • Shake before serving: The dressing may separate over time, so shake well before using.

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glass jar with tangy mustard salad dressing in it sitting on a table.

Tangy Mustard Salad Dressing

This tangy mustard salad dressing is a quick, flavorful addition to any meal. With its rich, steakhouse-inspired taste, it’s perfect for drizzling over fresh greens, marinating meats, or as a zesty dip. You’ll want to keep a jar of this on hand for easy, homemade goodness.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 8 servings
Calories: 87kcal
Author: Diane Gail

Ingredients

  • 1/3 cup stone ground mustard
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tbls honey
  • 2 tbls worcestershire sauce
  • 1 clove garlic crushed
  • 1/2 tsp dried dill leaf

Instructions

  • Combine ingredients: Add all ingredients to a small bowl.
  • Whisk thoroughly: Beat with a whisk until the mixture is smooth.
  • Let flavors marry: Allow the dressing to sit for 10-15 minutes to enhance flavor, or serve immediately.

Video

Notes

  • Use a mason jar for easy storage: Shake ingredients in a jar instead of whisking for a quick, mess-free alternative.
  • Adjust consistency: Add more olive oil if you prefer a thinner dressing.
  • Use as a marinade: This dressing doubles as a marinade for chicken, fish, or vegetables.
  • Store for up to 2 weeks: Keep refrigerated in an airtight container and shake before using.

Nutrition

Serving: 2tbls | Calories: 87kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 171mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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5 from 1 vote

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Recipe Rating




9 Comments

  1. This sounds really good! I’ve been meaning to start making my own salad dressings I’ll have to add this one to my list of dressing to try!

    1. DianeGail says:

      It’s a great one to start with Rose! It’s pretty versatile and can be adjusted to compliment your meal by changing the seasoning 😉

  2. I really want to eat that salad… the salad dressing sounds delicious, but that big pile of salad has me salivating also! You may be shocked to hear I have never made my own salad dressing (besides ranch) so this looks doable for me!

    1. DianeGail says:

      That salad was fantastic! You’ve gotta love farm stand salads! I just started making my own dressings a few years ago. Or maybe I should say more of my own dressings, as I’ve always made a few. It’s worth the effort for sure. And the effort is pretty minimal, they’re so easy to make! Do it Julie! Do it!

  3. Barbra-Sue says:

    This recipe looks delicious! I need to make more salad dressings. The salad looks gorgeous too.

    1. DianeGail says:

      Thanks so much! They were both really great. Make some salad dressings, it’s so easy 😉

  4. This recipe looks delicious! Perfect for the summer! I will try it out right away…

    1. DianeGail says:

      Thanks Carmen! Hope you love it 😉

  5. Diane Gail says:

    5 stars
    This tangy mustard salad dressing is full of bold flavor and the perfect way to elevate any salad. It’s a great balance of zesty, savory, and slightly sweet, making it a delicious homemade alternative to store-bought dressings. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!